Gluten-Free Saltine Crackers Recipe

Gluten-Free Saltine Crackers Recipe

Saltine crackers are an exceeding form of snack that can be combined with any other food. Everyone loves saltine crackers because of their simplicity of taste and their making. They are made quickly using fundamental ingredients and have a characteristic neutral taste that allows them to be used with anything like e.g. soups, stews, stir-fries, eaten alone or with peanut butter, etc. They add a nice crunch to any recipe that is soft, liquid, or semi-liquid, like pasta.

Are Saltine Crackers Gluten-Free?

A newer addition to the saltine recipes is their gluten version. As lifestyles have changed in the past decade, so have the recipes which adapted themselves to vegan or gluten-free versions to prevent lifestyle diseases. The traditional saltines are not gluten-free. However, the new recipe is relatively easy, and anyone can make it at home to ensure they are 100% gluten-free and made to your taste. Today we have brought to you precisely one such version, which is the gluten-free saltine crackers. So let’s get started.

saltine crackers
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How To Make Gluten-Free Saltine Crackers


  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Serves: 30 crackers

List of Ingredients

  • Plain white rice flour – 4 ounces or 1 cup or 113 grams.
  • Cold butter or dairy-free shortening – 3 ounces, six tablespoons, or 85 grams. Slice the butter into smaller chunks.
  • Brown rice flour – 2 ¼ ounces or ½ cup or 63 grams.
  • Kosher salt for sprinkling
  • Corn starch powder – 2 ounces or ½ cup or 56 grams.
  • Xanthan gum – 1/2 tsp.
  • Cold water – approximately 4 ounces or 1/2 cup or 113 grams. Add more as needed.
  • Baking powder – 1 1/2 tsp.
  • Salt – 3/4 tsp.


  • Large bowls.
  • 2 Parchment papers which are 12 x 16-inches.
  • Whisker or food processor.


  1. Set the oven to preheat to 425 degrees Fahrenheit. Place the oven racks in the center of the oven.
  2. Take a large bowl and pour the rice flour, brown rice flour, and corn starch into it and whisk them. Also, add the baking powder, salt, and xanthan gum to the mix. Ensure the ingredients are well mixed.
  3. You can also mix them all in a food processor to speed up the process and mix them better. You can whisk or pulse in the food processor but don’t overdo it.
  4. After the ingredients are well mixed, add the sliced pieces of butter. The slices must be the size of small cubes, like small peas. This ensures quick and even mixing of all the ingredients.
  5. Ensure the butter Is well mixed; else, the end product will not be as flaky as needed.
  6. Now, pour water slowly into the mix. Beat the mix or pulse it gently in the processor until a dough is formed. Ensure that the dough is just firm and not too soft. Too soft will mean a lot of water, and the crackers won’t be flaky.
  7. Ideally, add water in smaller quantities until it is firm. Then keep adding one tablespoon at a time to be careful not to overdo it. Ensure the dough is not dry.
  8. Take two important parchment papers. Place a piece of parchment paper on any flat kitchen surface. Then place the dough on it and the other parchment paper on top. Use a rolling pin to roll the dough flat between the parchment papers. The final thickness should be around 1/16th of an inch. This is the ideal size. The thin dough will make a perfectly lovely, crisp, and brittle saltine cracker we all want.
  9. Place dough between two pieces of parchment paper. Roll dough about 1/16-inch and then take off the top parchment paper sheet.
  10. Use a fork to prick the dough all over it gently. This will ensure even baking.
  11. Then, use the back of a knife or a pizza wheel to cut the dough into small pieces. You can be creative here and cut them into any shape and size you want. Sprinkle the kosher salt evenly on all the pieces of dough we have cut, but take care not to overdo it. The kosher salt coating gives it the characteristic saltiness when you bite into it.
  12. Once the oven reaches the set temperature of 475 degrees Fahrenheit, send the baking sheet to the center rack and let it bake until around 20 minutes. Keep a watch after 15 minutes to check if they are doing well. Once the crackers become golden brown around the 20-minute mark, you can take them out of the oven.
  13. Place the baking sheet in the open or on a wire rack to ensure even cooling. Let them cool down naturally to room temperature. Your gluten-free saltine crackers are now ready.
  14. Once cool, break crackers apart, if needed. (Crackers usually break apart while baking.)

Storage Instructions: Use an airtight container to store them, preferably in a fridge; else, store them in a cool, dry place.

Read more:

gluten-free saltine crackers
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Gluten-free Saltine Crackers Nutrition

The serving size will be around 6 crackers or 35 grams. DV national values are based on a 2,000 calorie per day diet plan.

  • Calories – 160
  • Total Fat – 4.5g (6% DV)
  • Saturated Fat – 2.5g (13% DV)
  • Trans Fat – 0g
  • Cholesterol – 0mg (0% DV)
  • Protein – 1g
  • Sodium – 230mg (10% DV)
  • Iron – (2% DV)
  • Total Carbohydrate – 29g (11% DV)
  • Fiber – 2g
  • Vitamin D – (0% DV)
  • Total Sugars 2g (4% DV)
  • Calcium – (6% DV)
  • Potassium – (0% DV)


Gluten-free saltine crackers may not always be available or may not be 100% gluten-free. You can always follow our detailed recipe and instructions to make your ones in less than one hour. You can also batch process them and store them for up to a month or more in an airtight container. The best part is you can enjoy the process and customize the simple recipe to your taste. I hope the article has been informative. Do check out the rest of the articles on our website. Thank you.

Jillian Noon

Hi, I am Jillian Noon, the owner of this beautiful cooking blog. I create this blog to share my passion for cooking and other kitchen & food tips. I hope you will enjoy it!

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